Having always had a soft spot for Italian food, this bolognese sauce with fettuccine is the perfect comfort food for these long days indoors.
Bolognese sauce is meat-based and originated in the Italian city of Bologna. It is typically used with tagliatelle al ragù and lasagne alla bolognese but also pairs perfectly with other broad, flat pasta shapes, such as pappardelle or fettuccine.
I prepared this dish for our family with fettuccine and it was delish.
These are the ingredients I use to make the sauce. The recipe is a bit unconventional for a typical bolognese recipe as I substitute and change some ingredients to fit my families taste but they work well together. A common bolognese recipe uses ground beef but I prefer to use Italian sausage because it is much more flavorful and has a great burst of taste.
Ingredients for Bolognese Sauce:
- 1 tablespoon olive oil
- 1 pound Italian Sausage
- 1 small onion, diced
- 2 stalks celery
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon basil
- 1/4 cup tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1 (14-ounce can diced fire roasted tomatoes)
- 1 cup dry red wine
- 1/2 teaspoon sugar
- 1/4 cup freshly grated Parmesan
- 2 tablespoons unsalted butter
- Kosher salt and freshly ground pepper, to taste
Directions for Making Bolognese Sauce*
Heat olive oil in a large Dutch oven over medium heat. Add sausage, onion and celery, and cook until the meat has browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in garlic, oregano and basil until fragrant, about 1 minute. Using fresh herbs is usually my preference if you have them available, if not dried will do.
I absolutely love my 7 quart Le Creuset dutch oven and used it to make this recipe. The cast iron on the enamel never disappoints and always cleans up spic and span! Not to mention, it looks great sitting on a cooktop, it’s the perfect accessory to any kitchen.
Next, stir in tomato paste and wine, scraping any browned bits from the bottom of the pot. Add in tomatoes, sugar and bring to a boil. Reduce heat and simmer until flavors have blended, about 10-15 minutes. Remove from heat; stir in Parmesan cheese and butter until melted, about 1 minute; season with salt and pepper to taste.
I mixed the fettuccine and sauce together and served it with Italian bread. Our family thoroughly enjoyed this tasty Italian dish. My daughter hates tomato sauce, so I often alter recipes to her taste hoping she will take to it. Let’s say it’s still a work in progress, she didn’t hate it, so that’s a win win in my book 😉
I hope you enjoy this recipe as much as we do, let me know what you think!
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